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Bread Recipes 2 >  Cheese & Chiles Rice Bread


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Yield: Makes 8 servings.

• 3/4 cup chopped onion
• 3 tablespoons butter or margarine, melted, divided
• 1 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup butter or margarine
• 1 cup cooked rice, cooled
• 1 cup shredded Cheddar cheese, divided
• 1 4-ounce can chopped green chiles, drained
• 1 egg, lightly beaten
• 1/2 cup milk
• 1 tablespoon poppy seeds

Cook onion in 1 tablespoon butter in small skillet until transparent; set aside to cool. 
Sift flour, baking powder and salt into large bowl. Cut in butter with pastry blender. 
Combine egg and milk. Stir in rice, 1/2 cup cheese, onion, chiles and egg mixture. 
Spread dough in greased 9-inch round baking pan. Sprinkle with remaining 1/2 cup cheese, poppy seeds and remaining 2 tablespoons butter. Bake at 400 degrees 25 to 35 minutes or until toothpick inserted in center comes out clean. Serve hot!
Nutrition Facts
Calories 307   
Total Fat 18g 
Cholesterol 76mg 
Sodium 533mg 
Total Carbohydrate 27g 
Dietary Fiber 1g 
Protein 8g

USA Rice Federation (


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